Sweet Treats: Cotton Candy Talk With Flossie’s Foods

As the sizzle of pecan-smoked ribeye filled the studio, I reminisced about the comfort of childhood eats, and just like that, we were off on another delicious journey through taste and memory. Our special guest, Alex Waddle from Flossies Foods, joined us to sprinkle some sweetness into the mix, discussing the syrupy strands of their family’s cotton candy legacy and the evolution of fair treats. Listen as we carve into a succulent conversation about our culinary adventures, from innovative steak sandwiches to that fuzzy, spun sugar we all adore.

Then we stirred in a little extra flavor, tossing around ideas for cotton candy that could make a connoisseur's head spin – bourbon and bacon, anyone? Our chat about the Moonshine Peanut Brittle had us crunching with joy and plotting the next big flavor mashup. As we swirled through the candy-coated world of sugar and smiles, we uncovered the heartfelt stories behind the treats that tug on

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Transcript

Speaker 1: 1:04

Hello, food Fam. This is the Walk and Talk Podcast, your favorite food podcast, and I'm your host, carl Fiodini. Welcome to the show. We're podcasting on site at Ibis Images Studios, where food photography comes alive and I get to eat it. First things first. Last week, we cooked up some traditional dishes and put an elevator on top of it. Chef Jeffersonian Spin on them. Then we got to thinking about happy childhood meal memories Steakums yeah, you heard that correctly Steakums More like steak, my goodness. Yeah, somehow that Sammy disappeared.

Speaker 1: 1:45

Okay, we had a friend of ours, good friend, lisa Leventhal. She's the owner of Curveball Whiskey company. She sent us a beautiful promotional gift box with some really cool swag and, of course, there was a bottle of their original barbecue whiskey. And yeah, I did say barbecue whiskey. Yeah, she supplied this delicious drink while we were at the World Food Championship and I just wanted to give a you know, thank you to Lisa. Check out her Instagram or IG. At Curveball, with a K, curveball Whiskey On the menu today, we've got pecan smoked ribeye for different dishes.

Speaker 1: 2:26

Worth of that deliciousness. Yeah, pecan smoked ribeye. Oh, my goodness. And speaking of ribeye, thank you Peninsula Food Service for supplying the proteins for today's production. Our guest this week is Alex Waddle from Flossies Foods, and you're going to know the brand. It's cotton candy and a bunch of other cool stuff. It's family owned. It's a family owned and operated company, about 40 years worth of existence. You've seen the label. I'm sure of it. Basically, they've had customers that have included Sam's Club, cracker Barrel, bass Pro Shops. We're going to get into the dynamics of a father daughter duo operation. Stay tuned. Alex is on deck. Jeff man, today was amazing.

Speaker 2: 3:17

That last dish was my best.

Speaker 1: 3:19

My favorite. I mean, it's beautiful, like the photography on. That is ridiculous. Why don't you let me get off here and why don't you pop the clutch and get into pre-shift? Yeah, man.

Speaker 2: 3:31

Yeah, john's looking at me like why would he think that's the best? Because I didn't have to cook it. He literally just put everything in order and then pours the soup. You know how to finish out. You finish strong bud. So yeah, we did a one pound ribeye to start with and we did it with like potato planks, and then we did Brussels sprouts and then did the basting with some butter. Rosemary at time Got some great video of that too, and then we did that played up really nice. That came out phenomenal.

Speaker 2: 4:02

And then we went into the steak. I'm quote, unquote steak. You know, when I was a kid, I remember even you know today there's like Philly cheese there's different brands out there that we call them Pucks and they're frozen and they come in between four to eight ounces and then you just throw them in from frozen, you throw it right into the pan and you start breaking them down and whatever you're going to do with the sandwich this one was actually the ribeye was smoked and then we shaved those down we put. The first one was Philly cheese. But I can't do it. You know just onions and mushrooms and cheese. I did caramelized onion jam with balsamic, some honey some time in it too as well. Then I had to use matakis oyster mushrooms and then did that layer of meat on top, and then I did a cheese of fontina and white cheddar and a beautiful baguette little hoagie one. And then the next one was the, the fat ass. And that, yeah, you heard me, the fat ass.

Speaker 2: 4:57

That sandwich, did you try it?

Speaker 1: 4:59

Not yet. Okay, look, listen, I know you've had a lot. You get the meat sweats. I can tell I'm actually. Yes, I'm going through that, that phase right as we're on air here doing this, I can see it is in my my line of sight yeah.

Speaker 2: 5:13

I don't know if it's going to make it home but right now I got to take a, you know, a break A little siesta, so that one is a oozu, marmalade, charred tomatoes, charred onions, black garlic, aioli, arugula, and then it has the sliced prime rib or the steak I'm quote, unquote which is not. And then I did a little cheese blend. Of that one it's got fontina, white cheddar and career, so it gave it a little more flavor, a little more depth. The oozu really comes out and takes that fat away. When you taste it You'll see it's really just delicious. And then, lastly, we did a rendition of what's called most people call it faux, but it's fa, the Vietnamese dish that is just packed full of flavor.

Speaker 1: 5:57

Wait, wait, wait, wait, wait, wait, wait, wait. You're telling me the PH of faux. It's actually pronounced fa yeah.

Speaker 2: 6:04

I worked with a woman her name was a kook, and kook used to tell me chef, you're pronouncing it wrong, it's fa and it was that induction of like. If you know about far East language, it's the enunciation of the words. So one word, if you announce it three different ways, can be three different. Well, with sayings to it or meanings, so it's the way you say it. So it's fa.

Speaker 2: 6:28

That dish, even though it was easy, it's so complex because of the broth that's in there and it's so layered with different flavors. You know it takes I was telling John this thing if I were to make this from scratch, from from scratch. It's beef bones, pork bones, brisket and you throw everything together, you charge ginger, char, onions and you develop these layers and then all of a sudden you get all these clothes and cinnamon and you just it builds so much layer, layer. That's what I love about certain like ethnic foods, because you can feel the love as they they make their dish. You can feel just the like you were talking about the history of how far came about. I just, and the influence of French cuisine with the Vietnamese cuisine is just amazing for me.

Speaker 1: 7:13

Well, I mean, john's that that imagery of that dish is stunning and I can't wait for that to to get out what I always, I'm going to say, forget about it.

Speaker 2: 7:24

You know what I'm saying?

Speaker 1: 7:24

Oh yeah, it's funny we talked about that before and he says you know he spoke. He says you know, what would be really great is if we, you know, did some kind of fusion of Italian and the, you know, vietnamese and you know, if I get about it would be the dish, and I think we should do it. I figure it out, yeah we could probably do.

Speaker 2: 7:43

Listen, I had a buddy of mine that did a pad thai carbonara. Okay so he used instead of using egg, he used uni. So instead of using regular linguine or fettuccine, he used the pad thai noodle. And he actually was a chef. He's down in Miami, uh, South Beach, right across the way from the Lowell's hotel and, um, he was from Columbia or Venezuela and trained in Italy and then moved to Miami. So he's got Latin fusion with Italian and then he brought that together and it just works out so well.

Speaker 1: 8:14

I can get behind that. Yeah, I think we can. Uh, can we?

Speaker 2: 8:19

put a dish together, or what do you want to do next week? You want the Monte Cristo, or do you want? Oh no, we gotta go Monte Cristo, man.

Speaker 1: 8:27

I'm kind of in this. So picture this right, um 1985, uh, I pull out a, uh, a food tray. You know, I sit on the couch, I put it down, I sit on the couch. Out of the microwave comes hungry man, hungry man Swanson's hungry man whatever, or stake them or whatever brought me straight back to when we had the uh, the remote control clicker thing was like connected with the wire to the TV.

Speaker 2: 8:49

Yeah, so somebody just posted that on Facebook where it had the switch box and it was like the wood grain and a little bump, bump, bump. Yeah, someone literally just posted that yesterday.

Speaker 1: 9:00

No kidding. Yeah, john shaking his head, but like people, this is. You know, a lot of people who listen to the in the audience are actually in our bracket. Got a lot of youngins too, which is great, but truth is I missed that little clicker that was. That was a good time.

Speaker 2: 9:13

Now, now it was my daughter until she got to a certain age.

Speaker 1: 9:16

Correct. Yeah, I mean, that was me. I mean YouTube, right, okay, uh, without further ado, um, we have a guest on hold. I kind of did the intro already, uh, on that, and I kind of want to jump into it because so I have a daughter, right, and I, and I can see myself, you know, and that's kind of what this is. I want to be able to, like, bring them into some sort of business. As you know, I get, I'm getting older, they're very little and um, so the situation here, um, with losses, is, you know, it's a father daughter duo. So I thought that was really cool and it kind of hit a chord with me. So let me, let's welcome Alex Waddle, uh, on the show. Alex, how are you?

Speaker 3: 10:02

I am good.

Speaker 1: 10:04

Excellent. So you know, it's funny because when I was talking with, by the way, pooch, uh, sean pooch Rivera, uh, our boy, he uh, he kind of did the connect on on on this, uh, on today's for for the guest, and when he was giving me the whole description I was like wow man, oh, flossy, it sounds familiar. As soon as he started, you know, as soon as I saw the, the bag, I was like oh, my. God, I know exactly what this is Um, so it started back in 78. Right.

Speaker 3: 10:33

Alex.

Speaker 1: 10:34

Yep, All right. Yeah, so introduce yourself um kind of give like the 30,000 foot view of, uh, who you are and who the company is.

Speaker 3: 10:43

Okay, I'm Alex Waddle. Um, we are flossies. We've been around for many, many years, like you said, 78. I was not a live been my parents, um, just kind of fell into it with family, friends and, um, I've just kind of been taking it over from my dad. My dad still comes here every day. He's not here right now, but we just kind of run it together.

Speaker 1: 11:10

We're kind of a dream team, um but it started with what funnel cakes, right?

Speaker 3: 11:14

Yes, so everybody knows this as a concession business. You know, I kind of call myself like a, like a high class Cardi is kind of my the lingo. I use Um, um cause we have concession tree. So that's how I grew up. I grew up, you know, sleeping cakes is how I call it, um, funnel cakes, corn dogs, lemonade, cotton candy. That's how I grew up. I literally grew up as a Cardi um concessions, fairs, events, craft, spares my entire life. I still do it to this day. And now I'm just running a little live-size Willy Wonka factory in the back.

Speaker 1: 12:01

I love that. And another fond memory is going to all the fairs. Right, we're from South Florida, so, like Broward County Fair, dade County Fair, youth Fair and all that and all of that food, you take a bite or you smell it, you walk by whatever and it brings you straight back to your first time, like literally the first time. And the water pistol with the balloon and whatever, and if you're lucky enough to get a prize and walk out with it five, six, seven years old, whatever.

Speaker 2: 12:35

So yeah, that's pretty cool.

Speaker 3: 12:37

Fun fact you sent me that it's very nostalgic Say again it's very nostalgic, like I remember packaging from when I was three, four. I remember the flavors from when I was three, four. I've seen this industry from the time I was a child to now. It's just, everybody has their industry and I just know how it's changed over 35 years. It's just wild how it's different.

Speaker 1: 13:47

Well, one way it changed. I'm looking at some information here. In 1982, a funnel cake was $1.25 and lemonade was $1.

Speaker 3: 13:58

Yes, I'm making change with quarters and I can't imagine doing that now.

Speaker 1: 14:04

Can you imagine having changed now? I can't. I can't say that my children love it. They're collecting a pocket full of change. So when you were 78, you weren't born. So somewhere in the 90s you were kind of coming of age right into this.

Speaker 3: 14:23

Yes, yes, I was about four when I started slinging cakes and a funnel cake trailer standing on a big 50 pound powdered sugar bucket.

Speaker 2: 14:33

Powdered sugar bucket. Yeah, 50 pounds.

Speaker 1: 14:38

Wow.

Speaker 3: 14:41

Well, she was living the dream. Yes, and what's wild is my parents designed the trailers in. When did we have our first trailer? In 82-ish, my parents designed the first funnel cake trailer. Then my mom my mom designed it. The artwork is my mom's design. The trailers to this day look the exact same. They're laid out the same, the artwork's the same, everything's the same.

Speaker 1: 15:08

Right, and that's what I'm saying. Once you see the logo, it hit you fairly quickly. But now, you're in like a state of the art facility. It's pretty. You're fairly good sized operation now, right? Well, she also has a little balloon. That's two.

Speaker 3: 15:26

Yeah, that's what I call it. As soon as you pull up in our drive, in our parking lot, everyone gets out of their car and like, oh my God, it smells like candy out here. It smells like sugar. I'm like, well, we're spinning cotton candy. That's how the street smells like sugar.

Speaker 1: 15:42

That's the last place that I have to be is inside your building, because you wouldn't be able to stop me. You would need, like the whole police department for the area to get me from not jumping into the canal of candy. You know, jump right in.

Speaker 3: 15:58

Yeah, it's like, it's really like the balloon, but they'd have to come get you out.

Speaker 1: 16:03

And that would be me.

Speaker 2: 16:04

Yeah, he would be like I want more.

Speaker 1: 16:06

I want more. I want it now daddy, yes that one.

Speaker 3: 16:09

You need more daddy. Get it more Veruca salt, yeah, veruca salt, yeah there you go.

Speaker 2: 16:13

Okay, I made a comment in about 35 years how things have changed, like what flavors have morphed that are popular now, that come in the other flavors that might have gone away, that you guys don't do anymore.

Speaker 3: 16:26

I think everybody thinks of cotton candy. Pink, pink, vanilla is the main thing. When you go to a carnival or you go to a fair, you're going to have pink. They don't say what the flavor is, but normally it's just a pink vanilla or a blue, and it's usually a blue raspberry, a blueberry. Our cotton candy is strawberry, our pink is strawberry, our blue is blue raspberry. So we take the extra mile to make it actually be a flavor. Most people are just generic and, you know, don't really focus on the flavor profile, as we want it to taste good, we want it to feel good, we want it to be good quality products. That's what we focus on. We want you to buy it again. We don't want you to be like, oh, it's cotton candy, get it. We want you to come back and buy it again.

Speaker 1: 17:19

Well, for 40 years it's been working.

Speaker 3: 17:23

Yeah, it has been and I that's something I think we're proud of. We always want you to come back. There's a reason that people come back for, oh, we got to get a Flossy Funnel Cake. There might be five food trucks selling funnel cakes, but I have customers that are like we got to get a Flossy Funnel Cake. We got about the Flossy Funnel, the Flossy Cotton Candy, because people know our reputation and that's something that I'm very, very proud of and it's something I stress to my dad. People love the family dynamic of us. They love our story. It makes us relatable and that's something I really try to project to any customer or anybody that I'm sharing our story with. It just makes you relatable.

Speaker 1: 18:05

And you guys are doing about 14,000 ounces a day. Yes, I mean that's a lot of cotton candy. That's been in a lot of candy, yeah, a lot of cotton candy.

Speaker 3: 18:17

And another thing that sets us apart is everything's hand spun, it's hand sealed, it's hand-packaged and it's hand-packed. So I have a quality control. You know it's three different times. Somebody has a quality control, you know. You mentioned machinery. Yeah, I have machinery, but it's not. I have quality control with a girl that's doing it, which also sets me apart. You know there's no machine that can do it better than what I'm doing.

Speaker 1: 18:49

yet yeah, I mean I'm on the website now, in fact, and I'm just seeing some video and you know it's a beautiful marriage of you know hand work and equipment. I mean it's really beautiful. How big is the facility?

Speaker 3: 19:07

We're about 20,000 square feet.

Speaker 1: 19:11

Yeah, that's, that's I mean for cotton candy, I mean that's and funnel cake and funnel cake and if there's other things too.

Speaker 3: 19:18

Yeah, that's a dad question. We might be a little bit.

Speaker 1: 19:23

Yeah, copy that. So yeah, I've seen it in Bass Pro. That's where that's my, where I can tag it. But I also know that you've been in some other big retailers and that's amazing. So the whole dynamic with family, so everybody at the table here has worked for family owned operations. You know who's here on this podcast and it's. The experiences are pretty amazing Because you get to, you get these companies that they're real small, they start tiny and then you know you're blessed enough to get into this, you know into the large, you know retailers and outlets and whatnot. That family setting, that dynamic goes with you, unless you fire your entire family and hire you know, you know, quote unquote professionals, corporate professionals. It's like you're growing but it's still family and you still have the. You know the I don't wanna say the you know the arguments and all the different family personalities that are there and I think that's fascinating.

Speaker 3: 20:34

Yeah, I think it's. We've been really fortunate to keep it. We're still very, very small I mean in the office it's me, my dad and my mom and I think our biggest struggle is the generation aspect of it.

Speaker 1: 20:49

But In what way?

Speaker 3: 20:54

I mean me, my dad, are 35 years in age difference. So talking to him on how my generation wants to buy things and how his generation wants to buy and sell things, it's just to try to find that happy medium. He doesn't understand how the market works now and it's just trying to, you know, guide him in that now.

Speaker 2: 21:18

So Welcome to a global. You know, my dad does, yeah.

Speaker 3: 21:22

Yeah, my dad had a computer at his desk. He still likes to write all checks by hand, but I love that about him. I mean there's so many things that we still do here that is so makes us who we are. It's just some things we still do from 19,. You know this. A lot of this office still looks the same as it did when I was five years old. It's just comfortable and you know, homey.

Speaker 1: 22:31

Yeah, and I think I feel like we shouldn't try to lose that. In general, in society at large, you know like we need to have some tie-in to our history. Whether it's you know family history or you know history in general. We need to stay tied into it because it's familiar and if you lose that familiar, like familiar already.

Speaker 1: 22:56

I don't know what happens to us, but I'm looking at this. I'm watching this video of you know. The cotton candy is getting spun and it's on the conveyor belt and then it's like spinning the bags. They're in bags and they're spinning on this disc and I feel like. I feel like I can have a cocktail.

Speaker 2: 23:13

You want there?

Speaker 1: 23:14

I don't want to be there. I feel like you can sit here and watch this for the next like 35 minutes and just you know and dig myself, and then I don't know, don't mind me, okay.

Speaker 2: 23:24

And you don't. You don't have anything to dilute the product down. That's another thing about being a family-run company is that you're not diluting it. You're keeping to the brand and getting the best possible ingredients, Like you said. That differentiates you from other manufacturers, besides hand packing, is that you use quality ingredients, correct 100%.

Speaker 3: 23:45

We don't take any shortcuts, nothing. And that's something that I also make sure happens. Like like I said before, I don't want you to buy my product one time and be like okay, you got that cotton candy. There's a reason people go and buy a Hershey's Chocolate Bar over and over and over again it's because it's the best. I want you to go buy a Flossies Cotton Candy over and over and over again because it's the best.

Speaker 1: 24:10

Is the cotton candy the best seller out of your portfolio?

Speaker 3: 24:18

I think so, because it's one of the ready. It's the only ready to eat item I have. The funnel cake mix is great, but you have to go make it. The corn dog mix is great. It's amazing. You have to go make it. We also have a Moonshine Peanut Brittle 100%.

Speaker 2: 24:36

Wait, wait, wait, wait, wait, wait. Let's talk about that.

Speaker 3: 24:42

It is one of our. It's a great product. It is. You know how Peanut Brittle is kind of like chewy and gets stuck in your teeth. This one is airy, doesn't get stuck to your teeth, I'm trying to just let you in there. It is anybody that I give a can to. They eat the whole can in one sitting and they're like give me more.

Speaker 2: 25:03

Wait, there's a can.

Speaker 1: 25:05

I gotta find this. I mean whatever, I can do it faster. Whatever, whatever this, I can beat it. Whatever it is, I can do it quicker. I can eat that faster than anyone. I want the record. I'm just saying I will send you some.

Speaker 3: 25:21

Yeah, all of our products are in those canisters. We just like the nostalgic of it. When did we switch over our packaging? In the 90s, late 80s? So all of our products are in that vintage container, besides our cotton candy. So it's a reasonable container and, yeah, it's amazing. I would say our Peanut Brittle and our cotton candy are number one.

Speaker 1: 25:43

You mean you had me at the Moonshine Peanut Brittle. Like you know, I actually look like a mirror cat.

Speaker 2: 25:48

I literally poked my head up and I was like, ooh.

Speaker 1: 25:51

Yeah, I want that Now he's looking at the website. He's searching for I'm looking at the notes, Listen so.

Speaker 3: 25:58

I know I didn't even put that on there. I'm sorry.

Speaker 1: 26:00

I don't see it, but what's funny? But wait, what's funny is in 1985, right Cause it goes by year. So in 1985, it just says I'm born.

Speaker 3: 26:13

And you know, what I thought was funny is that's when my dad told me the cotton candy was added to the trailer and I was like what a coincidence.

Speaker 1: 26:21

Like.

Speaker 3: 26:21

I was born in the cotton. Candy was added to the trailers Like meant to be.

Speaker 2: 26:27

Now do you eat cotton candy yourself, Like are you just over? At the end? There's no, from no way, I'm not going to eat that anymore.

Speaker 3: 26:34

I will tell you every time I'm in a store it doesn't matter gas station, dollar store, Walmart, grocery store I always search for the cotton candy. I want to know where it's made, I want to know what it tastes like, how much it is, et cetera. So, yes, I always buy cotton candy, no matter where I go. I taste it, I look at it, I feel it.

Speaker 1: 26:54

Yes.

Speaker 3: 26:55

Is it a big?

Speaker 1: 26:56

field out there in terms of companies who are producing cotton candy.

Speaker 3: 27:01

Yes and no. I think there's probably about 10 of us, but Domestic, like you're in the States, you mean? Yeah, yeah, about 10 of us.

Speaker 1: 27:11

I would imagine that's a lot for cotton candy. But I mean, at the end of the day, every town has some sort of affair and you know there's a. Cabela's you know Internet, all that stuff Is Internet sales, probably your number one, or is it Bass Pro or one of them?

Speaker 3: 27:30

It's my, it's my, my, my Internet sales are great, but it's my customer base, like my Cabela's.

Speaker 1: 27:41

Freakin' mortar.

Speaker 3: 27:42

My Bass Pro. It's a lot of my private label customers, but they all find me through my, through my website.

Speaker 2: 27:51

Now you said private label. I was about to ask that. Now do they do different flavor profiles, or is it just the strawberry and blue raspberry that you do?

Speaker 3: 28:01

Some of them do. We do private blends for a lot of people If they have. So Wallies is one of my new private label customers. We've been working with them for probably six months. Are you guys familiar with Wallies at all?

Speaker 1: 28:16

No, negative.

Speaker 3: 28:18

Okay, they're in like Illinois area right in there. They're similar to Buckeys. I know you guys have heard of Buckeys.

Speaker 2: 28:25

Of course. Yeah, we have a Buckeys down here.

Speaker 3: 28:28

They are taking over, like Illinois, that Midwest area, the exact same layout as Buckeys. They're gonna be probably close to the size of Buckeys when they gain some speed. But they have an orange cream drink, so we created an orange cream cotton candy for them. So they have an orange cream and a classic cotton candy. So, yes, I can create eight flavors for customers if that's what they want. So that orange cream is only for them.

Speaker 2: 29:01

Yeah, wait a minute.

Speaker 3: 29:02

The wheels are already turning.

Speaker 1: 29:05

So I know what Jeff and I are staring at each other here. So can you do a bourbon? I was thinking bourbon and bacon. I know you were. Yeah, I was getting there. So can you do a bourbon and bacon? Cotton candy.

Speaker 2: 29:17

Or a bourbon straight. This is not a joke. This is not a joke. She just said that we can literally do anything.

Speaker 3: 29:26

Oh wow, I heard, that If there is a flavor book all available, we could literally do anything.

Speaker 1: 29:31

What's the R&D involved for that? How do you?

Speaker 2: 29:36

I want to be a part of the tasting.

Speaker 1: 29:37

Yeah, that's what I'm saying. Can you imagine bacon?

Speaker 3: 29:41

cotton candy. I am the social media, I am the customer service, I am everything.

Speaker 1: 29:51

We can appreciate all of what you just said, All right, so I think we should talk about that and let's not now Off air.

Speaker 2: 30:01

We should have that I want to go out and buy the cotton candy machine.

Speaker 1: 30:04

You don't have to.

Speaker 2: 30:05

Yeah, can you imagine having a dessert and have raining cotton candy on the? Just think about that for a minute.

Speaker 1: 30:16

I don't want to give it away to Wally's, that's all I'm saying. No, they can have their shit.

Speaker 3: 30:19

I don't want to get your ideas away. No, keep your ideas to yourself.

Speaker 1: 30:22

Keep it to yourself. There's only a few people going to hear this. Just a smidge, just a smidge.

Speaker 3: 30:31

Sure, that's pretty true. You can always edit it out.

Speaker 1: 30:34

Yeah, no, we don't edit, no, that's the thing we keep the. So the integrity of the program that we do is, you know, unless somebody says something you know off color, that they accidentally we don't ever go back.

Speaker 2: 30:47

We don't even do that because we've had people we had to save you.

Speaker 1: 30:51

We saved you a few times. You don't know it, but yeah, we've, it's true. Look, john, really yeah.

Speaker 3: 31:00

You all should do the forget about it, because it's the 25 year anniversary of the sopranos, so that's true.

Speaker 2: 31:05

Yeah, ironically enough, I was just watching a rerun of Zollian Isles and the woman who plays one of the characters mothers was the psychiatrist. This is just yesterday. What was the soprano psychiatrist for Tony?

Speaker 1: 31:19

No, kidding, what? What is it called Disney Springs? I took a ride with John, I don't know, a month ago. We're into Disney Springs and the son was there. What's his name? Michael?

Speaker 2: 31:36

No, oh my.

Speaker 1: 31:37

God, I forgot his name. Anyway, he was there, I saw him and I'll remember in a second, but We'll see you in a couple of days. Bye, I love you so much. I saw him and I go. I think that was the kid from the Sopranos he goes. No, no, wasn't. I saw him again. It was definitely him, 100%. Like you know, you can be, it was clear this day. I just can't remember his name.

Speaker 2: 31:59

It was Meadow and and the whatever anyway, he can't Google it because he's got the phone. John is usually the Google guy.

Speaker 1: 32:06

Yeah, the Google the expert in Google.

Speaker 2: 32:09

He's a Googler.

Speaker 1: 32:10

Anyhow, um, yeah, that's a good idea. It's 25th anniversary, alex, I think that. I think you're on to something.

Speaker 2: 32:16

How about? A pizza, cotton candy for that Huh.

Speaker 3: 32:20

No, the savory ones, and they like freak me out. So I don't know, no, I just it's like like my brain and my taste buds, like you know, miscommunicated, doesn't make sense to me.

Speaker 1: 32:39

Hmm, aj like.

Speaker 3: 32:40

I think I Okay, it's like Anthony John soprano.

Speaker 2: 32:45

Yeah, that's what is the age.

Speaker 3: 32:47

Like I feel like it's Tony, but what I don't really them calling him Tony so yeah, it was Anthony.

Speaker 1: 32:53

Tony at AJ, right.

Speaker 3: 32:55

All right yeah.

Speaker 2: 32:56

I can sleep tonight.

Speaker 1: 32:56

I'll be able to, anyway. So back to the back to the savory. So what, that's not it, that's not you're afraid of it.

Speaker 3: 33:06

I'm not afraid of it, but I've played with like a pickle cotton candy before and it was just like like I, just I was like I can't sell this, like I don't love it.

Speaker 1: 33:17

I'm thinking about that.

Speaker 2: 33:18

I mean here's the thing that the the Median, like potato chips, is a great neutral median because you can put all those different flavors, as we saw, like you know, chicken waffles and sriracha and all that stuff, sugars, a different component. Plus, when you're spinning sugar, you have to reach a certain Temperature, but then when you add certain things to it, it won't inhibit the flavor too. So there's a lot of. When you're spinning sugar especially. There's a lot of science behind it.

Speaker 1: 33:49

That that's true. I like to say it's. I want to get so right. She knows better than I do.

Speaker 3: 33:53

Yeah, it gets about 350 degrees. I just don't like. I still like garlic flavored sugars. Just wasn't for me.

Speaker 2: 34:01

Yeah, there's certain ones I wouldn't do. Yeah, no, that would be good, but, but I think bacon would work bacon, lemon, any citrus would work, probably because you have the orange cream right there, so that works well.

Speaker 1: 34:13

I'm gonna like go ahead.

Speaker 2: 34:14

I'm sorry, she had a lemonade. Yeah, we have a lemonade who would take that strawberry cotton candy with the lemonade and put that on top of a drink like a mojito? Oh yeah.

Speaker 3: 34:25

Lemonade. She did one strawberry lemonade.

Speaker 1: 34:28

All right, yeah, I mean. So. Obviously, we're all about the food and the culinary, and you know cocktails and you know how it's all built. You know. So when we have these sort of conversations, what ends up happening. You know, jeff, his gears just just a grinding to start getting. You know getting out there. But you know the whole thing, go ahead.

Speaker 3: 34:50

The flavors we do have are strawberry, blueberry, a vanilla, which I can't say vanilla, birthday cake, wedding cake, you can call it everyone too. Orange banana. They're the peppermint in the winter and we have a strawberry lemonade, or just eliminate in the spring. Did I say banana?

Speaker 2: 35:11

Yep.

Speaker 1: 35:12

Okay, yeah, I would go for banana too. I would go for a maple if that worked.

Speaker 2: 35:17

I don't know.

Speaker 3: 35:17

Yeah, maybe, maybe.

Speaker 2: 35:19

Because that would be good for like the fall, like an LTO not a lettuce, tomato and onion. Limited time offer yeah.

Speaker 3: 35:28

Yeah.

Speaker 1: 35:29

I think I can get behind that too, the thing with bacon.

Speaker 2: 35:33

Where's the?

Speaker 1: 35:34

well, I want to get. I don't want to forget, because, like when you have a doughnut, yeah right, and, and it's a, you know the bacon doughnut, I, when I first saw that it I was, that's where it's going I was not gonna be happy, I didn't feel I was gonna like it. As it turns out, you know, I think probably, I don't know eight percent of my, my body fat is probably, you know, bacon doughnuts bacon only eight.

Speaker 1: 36:00

Yeah, I mean there's. There's so much more than a than I'm consuming. You know that's. I'm trying to stay healthy.

Speaker 2: 36:10

Wow, John's I I've never seen him laugh so hard.

Speaker 1: 36:14

And he does it in silence. That's the amazing, the amazing part. All right, so what's the deal with Crayola?

Speaker 3: 36:22

They're fun. I love them. How do we make it?

Speaker 1: 36:29

well, I mean, what's the? Is it like just a whole variety of colors? Like what's the?

Speaker 2: 36:33

what's going on, because I can't see your computer.

Speaker 1: 36:35

No, you can't. Can you know? I can't okay.

Speaker 3: 36:39

They have a, they have a custom bag, a private label bag, and we would do for a while. They would order like every color of the rainbow, obviously, for you know till it's like a crayon box, but, as everyone knows, everyone likes the pink and the blue of the strawberry and blueberry, so now they just do strawberry and blueberry. There's not five crayola, it's a crayola experience. I guess I should tell you that. What is that? Where?

Speaker 1: 37:03

though, where do you have that experience?

Speaker 3: 37:06

There's one in Dallas, one in Philadelphia, I think there's one in the Mall of America, maybe one in Florida. There's only like five or six of them in the United States and it's silent John is Silent John, just not it.

Speaker 2: 37:21

He's like right over there yeah.

Speaker 1: 37:22

I'm a favorite. I like you know. Maybe take the kids.

Speaker 3: 37:25

You can like make your own crayon. They've made me a big pink one before. This is like sauces, cotton candy, oh.

Speaker 1: 37:31

That's cool.

Speaker 3: 37:32

They're nice.

Speaker 1: 37:34

Yeah, I'm so far. I'm really behind this.

Speaker 3: 37:38

You can probably make bacon.

Speaker 1: 37:42

But how do we do this, alex? What do we do? Do we fly to you like? What do we? How do we make this happen?

Speaker 3: 37:47

Oh, A bacon cotton candy. We just find some flavor. You can play with it. You're in Arkansas I mean, if you want yeah, you want to come visit, come on down.

Speaker 2: 37:58

Yeah, I'm well, we get. The world food championship is in April.

Speaker 3: 38:03

Yeah, yes, in Bentonville.

Speaker 2: 38:05

Yeah, sam's backyard, sam's clothes backyard, yeah yes, we're about four hours from there. It's like the final table is what it's called.

Speaker 1: 38:12

You should be you, should you should get involved with the World Food Championship to Imagine, like you sponsor yeah.

Speaker 3: 38:20

Yeah, who's wanted me to come to Dallas, that it just didn't work out.

Speaker 1: 38:24

Oh.

Speaker 3: 38:24

Love Dallas man you.

Speaker 1: 38:26

Let me tell you something. We had such a blast over there.

Speaker 2: 38:30

Still trying to recover from that.

Speaker 1: 38:32

Yeah, man who would November? Yeah would there be picture.

Speaker 1: 38:36

Picture having about close to a thousand competitors right and on three to five person teams and and then picture another three thousand to five thousand people Okay, spectators a day Walking in, walking in, and and it was like a madhouse of awesomeness, it was just really great and all the booths, like the vendor booths, and it was just really great experience. You know, and I would imagine you know what you with what you're doing, that you know we'll connect it. Maybe there's something, maybe something it'd be great.

Speaker 2: 39:09

They can do like a basket and they have their product in there and they have to utilize that. Remember, like the MREs with the military. Yeah, that would have been a cool thing for them to have, like, oh, cotton candy. Would I have to do with that kind of thing and change that?

Speaker 3: 39:23

In fact, I went to culinary school in Dallas.

Speaker 1: 39:26

Oh, did you which one.

Speaker 3: 39:28

I did our Institute of Dallas.

Speaker 2: 39:32

What if that's Steve, member of the chef that I knew that was walking by. He's the director.

Speaker 3: 39:38

He pilot.

Speaker 2: 39:39

Yeah, so it's the same school, oh.

Speaker 3: 39:41

Oh wow, look at that.

Speaker 2: 39:43

Instructors that's hysterical, like what was it last year? Two, two years ago I was there doing the culinary summit for the American Culinary Federation. That's with Keith and we did the. I Forgot the dish now a doll and we actually cooked for about a hundred and ten hundred and twenty people At that school.

Speaker 1: 40:05

So that's pretty amazing. So really small, oh, culinary world. Huh, yeah, well, yeah it is definitely.

Speaker 2: 40:12

There's always six degrees of separation with somebody in the culinary field.

Speaker 1: 40:16

I think so and I'm looking at. I don't see that. I don't see the culinary school Angle here on the on the sheet.

Speaker 2: 40:22

Did you do pastry when you went to culinary school or did you savoury I?

Speaker 3: 40:27

Did all. I mean I did all of it.

Speaker 2: 40:29

I mean so you did basically both, but do you? You ended up getting what degree though? In culinary or in pastry baking? In pastry I.

Speaker 3: 40:39

Didn't do the extra pastry, no, I just did the pastry class gotcha.

Speaker 2: 40:43

Yeah, I was the same way with Johnson and Wales.

Speaker 3: 40:47

Yeah, it was 2005 when I was there.

Speaker 1: 40:51

Yeah, it goes on on the sheet. It goes from 2000 to two. That you skipped over that and you know I'm a little hurt by that actually.

Speaker 3: 41:01

Oh.

Speaker 1: 41:02

It's a I'm over it. You keep. You're keeping it exciting. So did you ever do anything with that? Did you? Did you work in the field with, or did you or you did that specifically for Flossies?

Speaker 3: 41:15

Well, I always wanted to do like wedding of the catering. That was the like avenue I wanted to go down. When I was I knew that's what I wanted to come out doing. When I went to a culinary school that's what I knew I wanted to do. But I've done some things here and there with it on the side. But you know, once I got here it's just I Love, I love this, I love doing it, I love working with my customers and I love building this business. I love, love, love, love the cotton candy field. I love being a carney.

Speaker 1: 41:52

Yeah, sure, All right. So are you on the road most of the time or do you stay in the facility?

Speaker 3: 41:59

I stay in the facility.

Speaker 2: 42:02

They don't let her out. They don't let her out.

Speaker 3: 42:09

Maybe I should change the title.

Speaker 1: 42:12

I mean, I think we have to do a tour, I think we have to go, we're going to have to make this happen. You don't see me complain, it's like the Brady Bunch goes to Hawaii, but instead we're going to, so the walk and talk goes to Arkansas yeah.

Speaker 3: 42:26

Yeah, we're going to Go to Arkansas, yeah.

Speaker 1: 42:32

Yeah, listen, like I said I can, I'm behind all of this.

Speaker 2: 42:37

You know what Arkansas is also known for? Mm-hmm. One of your favorite things Bacon. Not only bacon, yeah, beef, beef. The booth.

Speaker 3: 42:46

We got a Got packaging farms here.

Speaker 1: 42:50

Creekstone.

Speaker 3: 42:51

Look it up, yeah.

Speaker 2: 42:53

Yeah, we can make it like a beef, beef, bacon and candy tour.

Speaker 1: 43:01

I'd like to get a 2024. I'd like to get some ribeye cotton candy, please.

Speaker 2: 43:08

Seriously, that actually Might work yeah.

Speaker 3: 43:11

Because Really really like fat meat, Like just take A bone marrow-y envelope.

Speaker 1: 43:18

Mm-hmm, and then so here Okay, so you didn't have, so this was kind of impromptu right what we're doing, and you didn't have time to find out about me, okay, but I feel like I've A lot.

Speaker 3: 43:33

Yeah, it doesn't take long.

Speaker 1: 43:36

You know we lay it all out there. But yeah, I'm all about the fatty, fat, fatness and that's what I got, going on in a happy way. You know it's all happy, all happy pounds.

Speaker 2: 43:48

I'll let you know that we actually had that one pound ribeye and I cut about almost probably around six ounces of fat off of it and there's nothing left for some reason. Just so you know.

Speaker 1: 44:02

That wasn't nice to put that out there, that wasn't nice. But you know what? Listen so with my wife now I'm gonna hear you. She doesn't listen to this. She listened one time. She started, right, she started, and I think Now she's like a loyal listener. I think she's turned on herself until Nancy drew. She's taken little nuggets. Yeah, she's like something that'll be used against me later. I don't know. You know how it goes.

Speaker 2: 44:28

No, because my wife doesn't listen to this, so it's just you two. Yeah, well, whatever.

Speaker 1: 44:35

Cindy doesn't listen to it.

Speaker 2: 44:37

Oh yeah, but we don't talk about Cindy, like you know, telling her like secrets because John doesn't talk.

Speaker 1: 44:42

Right, it's all mysterious. It's good stuff. You know, there's an interesting fact I wanted to bring up earlier. So you said it was a majority female run operation as well, right?

Speaker 3: 44:56

Yes.

Speaker 1: 44:57

Yeah, I mean, that's pretty cool. That's an interesting factoid, you know, especially in, you know 2024.

Speaker 2: 45:04

That's pretty good, I guarantee you, and I don't know this because this is again prompt to. But what's the average lifespan of your worker that's working for the company right now, like, what's the like, the tenure of somebody?

Speaker 3: 45:19

let's say Say that again.

Speaker 2: 45:22

Like the tenure, like how long has somebody worked for you the most? I guess the highest amount of years that somebody's working for.

Speaker 3: 45:27

The long I've got a group Three of my ladies that have been here. They've been here for like 10, 11 years.

Speaker 1: 45:37

And you've got some, you know some, some others that are there longer, I mean we were talking earlier off here. I'm sorry, go ahead.

Speaker 3: 45:43

They're my longest and then my other girls you know some of them are five years and then I have another set that were hired that have been like three years. All of them have been here a while.

Speaker 2: 45:55

And that's that's a testament to the brand that they have, what they do for their employees. Usually a family owned has a lot more love for their employees or their associates.

Speaker 1: 46:06

Yeah, it's not just.

Speaker 3: 46:08

Not not always tell them Every time we hire them. Like I, my kids were raised here. I was raised here. I have three girls. So you know, as soon as I had my babies they were here with me. They were all raised here until they got Elves enough to go to school. So my girls here. You know, I understand you have children, you have an emergency course go, you need to take a day off with your baby. Of course I understand there's a lot more leniency here than if you were working somewhere else and we understand that. Always your family, always comes first. Period, yeah.

Speaker 1: 46:45

And you know in today's environment it's so difficult to keep, to keep anybody. You know we obviously in the food business, whether that's manufacturing, distribution. You know on the restaurant side, farms, everywhere, there's a shortage of regular workers. You know people who are going to come in and stay on board. You get a lot of turnover. That's pretty typical nowadays. So whatever you're doing, you know, blessings to you, because that's great.

Speaker 3: 47:17

Most of the time. Yeah, if you take care of them, they'll take care of you.

Speaker 2: 47:21

Yeah, 100% Question for you the raw product. How does that fluctuate? And how does that like hamper the ROI, like I know for beef it's so swings every single day. How does that? How does that affect your the raw product? How does it affect your bottom line?

Speaker 3: 47:43

We just recently started blending our own sugars. What I mean by that is we buy a truckload of sugar, raw sugar, and we blend the color and the flavoring so we're able to keep you know our cost where we need it to be right now. If we were buying, you know, a pallet of sugar at a time, it would be awful, but we buy a full truckload of sugar at a time.

Speaker 1: 48:10

But the inflation is still taking a toll, right, I can't imagine your cost must have still gone up over the last year or so.

Speaker 3: 48:19

That's why we had to make it. That's why we had to make a choice. Like we have to start blending our own sugar, like we. My dad owned a mill for a few years. We built our own mill, just, you know, a couple of miles down the road from us. So my dad's very familiar with the milling business. He knows how to blend all dry ingredients. So it wasn't anything for us to buy a blender and start blending our own sugars. So we bought a truckload of sugar and we knew our recipes and got our costs back to where we needed them to be.

Speaker 1: 48:53

That's you know the whole production and manufacturing aspect. I think is always it's interesting because most people don't think about it. You know they go to the store it's in a bag, in a box, in a styrofoam, you know whatever cellophane, and they buy it and they go home they eat it, eat half of it, throw it away, waste it, whatever. But they don't understand what it takes to actually produce the product. You know, get it packaged, get it shipped. You know get it stocked, the whole. You know the whole rigmarole, especially if you're dealing with, like, you know, the big box stores that are out there and what it takes to win those deals, like to actually get in a Sam's Club. Or you know Bass Pro Shop, like that's such a deal. I mean, john, if you remember when Don Darron, you know with Don Pablo Coffee, when he went from little markets to Costco, I mean what a like you've got to be geared up ready, all everything has to be perfect and all the paperwork.

Speaker 2: 49:56

I remember the bonded and all that stuff.

Speaker 1: 49:58

I remember the vendor agreement was, I don't know, five inches thick. You know what I mean. Question do you sell the cruise ships, cruise lines?

Speaker 3: 50:08

No, you know somebody.

Speaker 2: 50:10

I definitely do. I just thought about it and then I'm like what? What a great way to be on a you know Disney cruise. And then there's your cotton candy or Royal Caribbean.

Speaker 3: 50:23

And that's a really, that's a really good point is it's a lot. A lot of this business is your connections and how you treat your relationships, cause I can't tell you how many times it's like right now it's all about your relationships. You have to keep your relationships good and intact, because you never know what somebody may bring you. You never know. It's why you always have to be, you have to be kind, you have to be nice, you have to be everybody happy and then you know, excited about you. You never want to leave somebody mad or upset with you.

Speaker 1: 51:00

I try to leave my house like that every day, but I fail, I fail. I'm kidding.

Speaker 2: 51:05

You need cotton candy in your life. I do need cotton candy. Can you imagine having cotton candy? Well, your dentist would kill you.

Speaker 1: 51:10

Right, so, but hold on a minute. I actually kind of want to circle back real quick to a dish. Can you, can you do? Uh, can put a dish together with the?

Speaker 2: 51:19

yeah, yeah, so what's really easy about sugar or the cotton candy caramelizes. So there's there. You can definitely enhance. There's strawberry cotton candy. She was talking about the dish that we did at the farmer's credible dinner, which is the flourless chocolate cake with the noble citrus juice. Yeah, orange, we could have used the orange green, but obviously that's that's somebody's. But we could do orange cotton candy or we could have done the strawberry cotton candy. So there's dishes that you can definitely do. Now, savory dishes, you can still do it, because probably have like a blanket or a blender or I don't know what the word. I'm looking for the sugar that you can just put in the median and then you can actually do stuff with it that way. Interesting. Yeah, you can even do drinks. There's a lot of people that are doing lime lime infused drinks with the cotton candy.

Speaker 1: 52:06

Alex, you were going to. You're looking to say something, Go ahead.

Speaker 3: 52:10

I was. That's why I was about to ask you guys every make cocktails. I mean cocktails are easy to add cotton candy to.

Speaker 2: 52:17

We're we're we're very proficient on cocktails.

Speaker 1: 52:24

Yes, but but hold on, hold on, jeff. So with with the cotton candy, is it something that you would keep it in its, in that that cotton candy form and and work up into a? Yeah.

Speaker 2: 52:36

So one of the things I have that I want to do is having a lard on a bacon and a lard on means it's actually a thick piece of bacon and I wanted to build some kind of contraption that you pour the bourbon over, light it on fire and then the sugar from the cotton candy melts and it rains down bacon and it caramelizes the bacon, so like a maple flavored bacon, with the bourbon and the lighting and on fire. Yeah, that's, that's the gears going in my head.

Speaker 1: 53:05

Alex, how difficult is it to break this?

Speaker 2: 53:09

And how long, by the way, cause he's going to. Next question is can you have it by next week or the two weeks? Or three weeks so I can start doing that.

Speaker 3: 53:18

We just have to get a sample of some flavoring.

Speaker 1: 53:22

Hmm, cause I want to make a whole big thing out of this.

Speaker 2: 53:25

Well, I actually know my friend from yesterday that does the encapsulation stuff. That's a good partnership for her meeting Alex and staff. They can meet.

Speaker 3: 53:34

Well, as long as it's a dry flavoring, I can make it happen.

Speaker 2: 53:38

Yeah, I have a friend of mine who's a research and development chef that does encapsulating different flavor profiles, both for baking and also for, like fermentation of sausage and encapsulating salts, and when you encapsulate the product it actually helps the product get the salt throughout it and doesn't moisten, moisten up the actual sponge, it just keeps it the flavor. So instead of doing like a garlic sourdough bread, they'll undo a mixture of this flavoring of garlic and it doesn't. It's not off-putting. It's got that really nice roasted garlic flavor all through the entire flavor profile of the bread. That's what her company does.

Speaker 1: 54:18

Oh, yeah, Alex. I mean, I feel like we're going to have some other conversations.

Speaker 2: 54:25

And it's fun that she's like do you know anybody that does this stuff, kind of thing, and I'm like, no, not really off the top of my head.

Speaker 1: 54:30

And then today, I mean, that's what I love about what we do, so what we so listen, alex, audience, everybody how this works is we have this beautiful vehicle. That is the you know walk and talk media, which is our podcast, obviously walk and talk podcast, which you're listening to now, but then we also have our video series restaurant recipes and also the dirty dash cocktail hour, which you'd find on YouTube. It was streaming. I kind of pulled it down. I want to resurrect the streaming component because we're on Roku, android and Amazon TV. But I want to revamp that and come back real strong with some interesting content for that, something new, different and all that. But we're so ingrained in this food business that we just have we're really fortunate. We know people for this and people for that and the connections and you know they say business gets done on the golf course and I say business gets done in the green room now over here, you know. So, yeah, some things we might be able to do together.

Speaker 2: 55:37

What does your schedule look like in April? Like April 10th and 11th in that time period Because Miami's having a food and beverage at sea convention for cruises.

Speaker 3: 55:49

At sea? Yeah, it's not at sea, it's at a warehouse.

Speaker 2: 55:53

They're just calling it that because that's where the food and beverage of all of the cruise ships go, and every single buyer is going to be there.

Speaker 1: 56:00

You won't even eat any drama. I mean, you're good.

Speaker 2: 56:03

Yeah, you're not okay. You're not going to go on the SS Minnow.

Speaker 3: 56:08

Anything during the week is usually fine.

Speaker 2: 56:12

All right, we'll definitely circle back around with you on that one, yeah.

Speaker 1: 56:15

so I think this is really interesting. Let's, we're going to, we're going to have some conversation off air and put some really cool stuff together. How do people find you what's the best way?

Speaker 3: 56:31

Our website. You can email me directly from there wwwFawcysFoodswithanScom, or you can go to our Instagram or Facebook FawcysFoods.

Speaker 1: 56:44

All right, I'll put that in the in the description as well. Alex, really thank you for being on the program. We appreciate you very much. I think there's some sweetness that we can achieve together. You see that how we did that there. Yeah, excellent. All right, john. As always, a pleasure not hearing you, jefferson, dude, I'm so stoked about the food today. It was awesome. Thanks, man, john. I like we're going to get the pictures today. I'm kidding. I'm kidding, we are out.